bestyears- It looks like this would have more of a cake texture- I am looking for more of a pastry type- I guess it was really a pie with top and bottom crust- except both crusts were thick. I am picturing make 4 crusts- 2 for the top and 2 for the bottom! Boy- if that isn't a carbohydrate high! It just shows what I like the best about pies....the crust! I remember throwing the recipe away- thinking I hadn't made it for years, as it is just myself now.....bad idea- now I want it. Thanks for thinking about it though. The pie crust hog.

Perhaps your apples were juicier than usual? Different variety? Did you adjust the sugar in the apples? There is sugar in the ricotta mix and sugar in the apples ( at least I put sugar in the apples for crisp) or a thinner layer of apples. I have done it with a tart....but there was only one layer of apples and a layer of crumbs. Keep us posted on how the next trial goes. Linda C

I wanted to check back in to let y'all know that you really were spot on about the blackberry being the way to go! I made both the blackberry crisp & Mtnester's Martha Stewart apple-blueberry (thanks again for the recipe, Mtn!). Only my pregnant niece asked for apple-blueberry! The other 8 people asked for blackberry! So given the dwindling supply of blackberry, dh & I went for apple-blueberry, which was very, very good! (Niece had another serving!). We all had vanilla ice cream with our crisp. Thought it was interesting that when given a choice (sight unseen) blackberry was what almost everyone requested. I am glad I had a couple of options though, & it was good to try out another recipe to get some more experience with such things. (Hope each of you enjoyed a day that was merry & bright!). And...thanks, Sally! Yes, please call me Stinky!

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